This bread is so yummy and versatile! My kids love these hearty buns for sandwiches in their lunch or along with dinner. The crumb is rich and sturdy. I love the savory onions and the chunky cheddar, so I taste pockets of cheese. The perfect accompaniment for tomato soup!
Ingredients
1 cup onion, small diced
2 tsp olive oil
8 - 8 1/2 cups bread flour, DIVIDED +
1/2 cup white sugar
2 tsp salt
1 tbsp instant yeast or 2 packets regular dry
2 2/3 cup milk, 2%
2 eggs
1/4 cup oil (olive is nice)
7 oz crumbled sharp cheddar
Instructions
Read Susie's Tips and Tricks below
1. In a pan, saute onions with olive oil on medium heat. Let them soften and get tender; you may need to lower the heat so they can brown gently and not burn. This may take a good 25 minutes. If desired, you can cook until just golden brown. Now set aside and let cool.
2. In a heavy-duty mixer, add 6 cups flour, sugar, salt, and yeast. Blend together using the paddle.
3. Heat milk and olive oil to around 120F (if using instant yeast). Now stir eggs into your liquid and break up. Slowly add to mixer while turned set to "Stir". Once it has blended in, turn on to Setting 4 for 1 minute, then attach the dough hook.
4. Add 2 cups flour, one cup at a time. Now set mixer on Speed 2 for approximately 8 to 10 minutes. This dough likely needs a tad more flour, so add a tablespoon of flour at a time, to get a dough that is not too sticky. Perform the hand squeeze test to confirm that it has been kneaded well enough. Be sure to move the dough around; eventually it will become a mass/ball.
5. Place in a large, lightly greased bowl, covered. Let rise until puffy and doubled in size (1 to 2 hours).
6. Toss onions and cheddar all over the dough and incorporate/knead in. Shape in 3 oz buns. The shape may be a bit odd as the cheese can push on the dough. No big deal. Set on greased sheets and cover to let rise (approximately 20 minutes). Perform the poke test (poke in with finger about one inch; If indent remains, dough is ready).
7. Preheat oven and bake on middle rack at 400F for 13 to 15 minutes. Place on rack and let cool. Enjoy! Makes approximately 24 buns.
Susie's Tips and Tricks
Do not overdo the oil for the onions; you want a fairly dry result.
Recipe can be halved.
If you use regular yeast, you can toss it in with flour; just make sure your liquids aren't higher than 110F.
Add some cooked, chopped bacon! Mmm! You may add some garlic to the onions if desired too. A dried herb could be a lovely addition as well.
I cut the cheddar in thick 1/2" slices and then use the tip of a knife to twist into the cheese to give crumbles. Don't shred. It melts too much.
Bread made with plenty of milk tends to brown well. This bread should reach an internal temperature of 200F.
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